New recipes

Sticky Date Cakes with Butterscotch Sauce recipe

Sticky Date Cakes with Butterscotch Sauce recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Date cake

This comforting pudding is very similar to sticky toffee pudding. You can also make this recipe into one large cake, if desired.

4 people made this

IngredientsServes: 12

  • 450g dates, pitted and diced
  • 550ml water
  • 1/8 teaspoon ground ginger
  • 2 teaspoons bicarbonate of soda
  • 315g self-raising flour
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon mixed spice
  • 125g unsalted butter, softened
  • 265g caster sugar, divided
  • 4 large eggs
  • For Butterscotch Sauce
  • 165g dark brown soft sugar
  • 125g unsalted butter, cubed
  • 300ml extra-thick double cream

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Put the dates and water in a heavy based saucepan. Bring to the boil over medium to high heat, stirring continuously with a flat-bottomed wooden spoon.
  2. Remove from the heat and add ginger and bicarbonate of soda. Stir until well combined. Cover saucepan with cling film and let the mixture cool to room temperature. (This mixture is best made the day before to allow the dates to absorb more of the water).
  3. Preheat oven to 180 C / Gas 4. Grease two 6-hole giant or "Texas-Muffin" tins (9cm in diameter).
  4. Sieve together the self-raising flour, ground cloves and mixed spice.
  5. In a separate bowl, cream the butter for 1-2 minutes. Add 1/2 caster sugar and beat for 2 minutes. Add remaining caster sugar and beat for 2 minutes or until light and fluffy.
  6. Add eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Use a rubber spatula to fold in the flour mixture until well combined.Fold in the cool date mixture until thoroughly combined.
  7. Spoon the mixture into the muffin tins, filling each a little more than 3/4 full. Bake in the oven for about 35-40 mins or until they spring back when touched lightly in the middle. NOTE: The cakes may go really brown on the edges - don't worry, they are not burning. Once cooked, remove from the oven and let them rest for 2-3 minutes until removing them from the tins.
  8. Butterscotch Sauce: Combine the dark brown soft sugar, unsalted butter and extra-thick double cream in a small saucepan over medium heat until butter melts and sugar dissolves. Bring to the boil, stirring constantly for about 5 minutes or until sauce thickens slightly. Set aside to cool slightly.

Serving Suggestion:

Place each cake upside down in a dessert bowl.Pour some of the hot butterscotch sauce over each cake, followed by a big scoop of creamy vanilla ice cream.Place two vanilla wafer biscuits into the ice cream so they form a 'V' shape.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Sticky date cake with butterscotch sauce

A classic dessert dish, this wonderfully sweet and sticky date cake is beautiful served with a rich butterscotch sauce and dollop of ice-cream for the ultimate indulgence.

Sticky date cake with butterscotch sauce

Ingredients

  • 3 3/4 cup (600g) coarsely chopped dates
  • 3 cup (750ml) water
  • 2 teaspoon bicarbonate of soda
  • 180 gram butter, softened
  • 2 1/4 cup (450g) firmly packed brown sugar
  • 6 eggs, beaten lightly
  • 3 cup (450g) self-raising flour
  • 1/2 cup (60g) coarsely chopped walnuts
  • 1/2 cup (60g) coarsely chopped pecans
  • 2 cup (400g) firmly packed brown sugar
  • 600 millilitre thickened cream
  • 375 gram butter, chopped coarsely

Method

Notes

This recipe can be made two days ahead. Close to serving, wrap cake in foil and warm through in a moderately slow oven for approximately 20 minutes, or microwave individual servings. Suitable to freeze. Butterscotch sauce suitable to microwave.


Sticky Date Pudding With Butterscotch Sauce Recipe

Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner.

If you like this recipe, browse for more cake recipes that might interest you

Note: This recipe can also be used to make one large pudding by placing the mixture in a 9 inch round cake pan. Bake at 180 degree Celsius for 40 minutes or until a skewer inserted comes out clean.


Sticky Date Bundt Cake With Butterscotch Sauce

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

  • 375g/13ozs. pitted dates, chopped up (ideally in a food processor)
  • 1.5 cups boiling water
  • 1.5 teaspoons bicarb
  • 190g/6.7ozs. butter, softened, in cubes
  • 3/4 cup brown sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 1/4 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • Pinch salt
  • 1/2 cup brown sugar
  • 50g/1.7ozs butter
  • 2 tablespoons cream
  • 120g/4ozs icing or confectioners sugar

Step 1 - Preheat oven to 170C/340F. Butter and flour a 10 cup capacity bundt tin making sure to get in all the crevices. In a bowl or a saucepan place the dates, boiling water, bicarb and butter and stir to combine and break up the dates. Allow to cool for 10 minutes.

Step 2 - Then whisk in the eggs, one at a time making sure they are mixed in well between additions and stir in the sugar and vanilla.

Not an attractive picture, granted )

Step 3 - Place the flour, baking powder, ground ginger and salt in a large bowl and whisk to distribute. Then pour a quarter or so of the egg mixture into the flour combining with a spatula gradually adding more. I find that this lessens the lumps rather than vice versa and adding flour to the egg mixture. Pour into the prepared tin and bake for 40 minutes. Allow to cool completely in the tin.

Step 4 - Melt the butter, sugar and cream in a saucepan. Turn heat off and sift in the icing sugar and stir. Use straight away as it will firm up quickly.


Sticky toffee cake with butterscotch sauce

12 oz pitted dates (about 1-1/2 cups) 2 cups water 1-1/2 tsp baking soda 1/3 cup butter 1 cup packed brown sugar 3 eggs 1-1/2 cups flour 1-1/2 tsp baking powder 1/2 tsp kosher salt 3/4 cup packed brown sugar 1-1/4 cups whipping cream 1/2 cup butter, diced

2. With an electric mixer, cream butter and sugar beat in eggs 1 at a time. 3. Combine flour, baking powder and salt. Gently fold into egg mixture alternately with pureed dates in 3-4 additions, beginning and ending with flour. Transfer to a greased and parchment-lined 9" round springform pan or 12-18 greased muffin cups. Bake at 350F for 60-75 mins or 20-25 mins for muffin cups. Cover with foil if cake is getting too dark. 4. For sauce, bring all ingredients to a boil and simmer gently 5 mins or until slightly thickened. 5. With a fork or skewer, prick holes in cake when it comes out of the oven. Drizzle 1/3 sauce over top and let sink in. Cook for 10 mins, then invert onto a flate. Pour remaining sauce over top before serving.

Sticky Date Pudding with Butterscotch Sauce

This post is the second one in this series of spotlighting foods or ingredients that I saw last year in Israel. The first post was Jerusalem Bagels. Go check it out!

Since I am of a Christian faith, I celebrate Christmas. So, Israel holds a special place in my heart, it being the home of Jesus.

The Bible often refers to honey, with the phrase “land flowing with milk and honey” being common. Our Israeli guide told us that it is probable that references to honey in the Old Testament were often regarding dates or date honey, a sweet, thick syrup made from dates.

My favorite dates are Medjool. They are large, soft, and are by far the sweetest fruit I have ever eaten. As a matter of fact, I find them so sweet that I can generally eat only one. For me, Medjool dates are the ultimate sugar rush. Whew! Usually Medjools appear in the grocery stores here in Utah around Thanksgiving and are found in the produce section. About the latest that I can find them is through January.

Initially when I was planning a post on dates, I had thought I would use a delicious sounding recipe for date nut cake. It was a tasty cake, but ultimately was not quite what I wanted. Last year (yes, I have actually been thinking about this for a year!) when I was looking for date recipes, I had come across a recipe for Sticky Date Pudding. It looked and sounded outstanding, although the recipe seemed a bit confusing to me. Maybe it was the metric measurements or maybe it was the difference in the written presentation, but it took me a while to get things figured out. I’m so glad that I took the time to finally make this dessert. In the end it was pretty simple to make and the accompanying butterscotch sauce was a cinch! Although this is referred to as a pudding (not the same kind of ‘pudding’ as we think of with a creamy, smooth texture), it is more like a super moist cake.

As I stated previously, the measurements were in metric specifically they were weights. Technically, weight measurements are much more accurate than are cups and yield more consistent results. If you have a good digital kitchen scale, you might want to try the weight measuring method. Some of the weights convert to some funky English measurements such as in the butterscotch sauce it called for 180 grams firmly packed brown sugar which = 3/4 cup + 2 teaspoons firmly packed brown sugar. That just doesn’t work for me, so I used 3/4 cup and skipped the 2 teaspoons. I’m giving both versions of the measurements, you get to pick which one is best for you.

NOTE: If you choose to use the English measurements, please spoon the flour into the measuring cup. Do NOT use the scoop method because scooping has a tendency to pack the flour which means that you are actually adding more flour than is called for in the recipe AND you will have a heavy product.


Sticky Date Cake in Butterscotch Sauce

1 hour hour

CAKE:
500g chopped Dates
300g chopped Pears
550mls cold Water
240g softened unsalted Butter
2 cups Chelsea Caster Sugar
6 Eggs
500g Plain Flour
3 Teaspoons Baking Powder
1/4 Teaspoon salt

BUTTERSCOTCH SAUCE:
300ml Cream
1 1/2 cups Chelsea Soft Brown Sugar
50g Unsalted Butter

CAKE:
1 : Chop dates in food processor in 2 or 3 batches. Dice pears to about 1cm cubes and combine with dates in a pot of water, bring to boil and allow to cool.
2 : Meanwhile cream butter and Chelsea Caster Sugar in mixer - then slowly add eggs one at a time allowing each to incorporate into the mixture.
3 : Alternately add sifted flour, baking powder and salt with boiled pear and date mixture until well combined.
4 : Pour into greased and lined 23cm spring form cake tin and bake on 200 Degrees Celsius for 1.5 hours until skewer test comes out clean and slightly moist. Allow to cool before releasing sides of tin.

BUTTERSCOTCH SAUCE:
1 : Bring cream and Chelsea Soft Brown Sugar to simmer and whisk butter until well blended. Serve over warm cake.


  • Preheat oven to 180ºC.
  • Grease deep 20cm round cake tin, line base with baking paper.
  • Combine dates, boiling water & soda in a bowl. Stand for 5 minutes.
  • Blend or process date mixture with butter and sugar until almost smooth, add eggs & flour, mixing until just combined.
  • Pour mixture into prepared pan.
  • Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over-browning.
  • Stand pudding 10 minutes before turning out of the pan. Serve with Butterscotch Sauce poured over the top.
  • Combine all ingredients in a medium pan, stir over low heat until sugar is dissolved and butter melted.

Sticky date cake with butterscotch sauce

A classic dessert dish, this wonderfully sweet and sticky date cake is beautiful served with a rich butterscotch sauce and dollop of ice-cream for the ultimate indulgence.

Ingredients

  • 3 3/4 cup (600g) coarsely chopped dates
  • 3 cup (750ml) water
  • 2 teaspoon bicarbonate of soda
  • 180 gram butter, softened
  • 2 1/4 cup (450g) firmly packed brown sugar
  • 6 eggs, beaten lightly
  • 3 cup (450g) self-raising flour
  • 1/2 cup (60g) coarsely chopped walnuts
  • 1/2 cup (60g) coarsely chopped pecans
  • 2 cup (400g) firmly packed brown sugar
  • 600 millilitre thickened cream
  • 375 gram butter, chopped coarsely

Method

Notes

This recipe can be made two days ahead. Close to serving, wrap cake in foil and warm through in a moderately slow oven for approximately 20 minutes, or microwave individual servings. Suitable to freeze. Butterscotch sauce suitable to microwave.


Sticky Date Pudding with Butterscotch Sauce

0 hour 0 hour

Watch video

1¼ cups pitted dates, chopped
1 tsp Edmonds Baking Soda
1¼ cups boiling water
60g Tararua Butter, cubed, softened
¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
1 cup Edmonds Self Raising Flour
2 eggs

Butterscotch Sauce (or top with Chelsea Butterscotch Natural Flavoured Syrup):

2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
250ml (1 cup) Meadow Fresh Original Cream
50g Tararua Butter
1 tsp vanilla essence

Preheat oven to 180°C conventional or 160°C fan-forced. Grease a 20cm square cake tin. Line the base with baking paper.

In a large bowl combine the dates, Edmonds Baking Soda and boiling water. Stand for 5 minutes.

Add Tararua Butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.

Add Edmonds Self Raising Flour and eggs mix until just combined. Pour mixture into prepared tin. Bake for 35-40 minutes or until cooked through.
Stand for 10 minutes before turning out of tin.

Slice and serve warm with hot butterscotch sauce poured over the top.

Butterscotch Sauce (or drizzle pudding with Chelsea Butterscotch Natural Flavoured Syrup):
Combine all ingredients in a medium-sized saucepan. Stir over low heat until sugar is dissolved and butter melted.

For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.

Chelsea Butterscotch Natural Flavoured Syrup is a delicious topping for puddings.